Porridge capable of tonifying qi and blood and preparation method thereof

Abstract

The present invention discloses qi and blood tonifying porridge and a preparation method thereof, and relates to the technical field of instant food processing.The qi and blood tonifying porridge is prepared from millet, peeled and denucleated red dates, Chinese yams, longan pulp, Chinese wolfberry fruits, cucumbers and water according to the proportion by combining the processes of slow steaming and gelatinization with steam, later addition of the Chinese wolfberry fruits, high-speed gelatinization and cryopreservation. The technical problems that traditional health-preserving porridge is tedious to make and the nutrition of instant products is lost are solved. The obtained product has nutrition integrity and eating convenience, and is suitable for industrial production.

Description

Technical Field

[0001] This invention relates to the field of convenience food processing, specifically to a qi- and blood-nourishing porridge. Background Technology

[0002] Qi-nourishing and blood-tonifying porridge, an important category of traditional health-preserving porridge, has long been popular. It is rich in various ingredients that help replenish qi and blood, such as red dates, longan, and goji berries, which play a positive role in improving qi and blood deficiency and strengthening the body. However, traditional qi-nourishing and blood-tonifying porridge usually requires careful on-site cooking, and the process from ingredient preparation to completion often takes a considerable amount of time. This is quite inconvenient for modern people with increasingly fast-paced lifestyles, making it difficult to meet their need to enjoy qi-nourishing and blood-tonifying porridge anytime to nourish their bodies.

[0003] Therefore, how to provide consumers with a nutritious, palatable, and convenient porridge for replenishing qi and blood has become a key issue that those skilled in the art urgently need to consider and solve. Summary of the Invention

[0004] In view of this, the present invention provides a qi- and blood-nourishing porridge to solve the technical problems of traditional health porridges having a long cooking time and a monotonous taste.

[0005] To achieve the above objectives, the present invention provides the following technical solution: A blood-nourishing porridge, comprising the following ingredients by weight: Millet 80-100 parts, red dates 10-15 parts, yam 30-50 parts, longan pulp 5-10 parts, goji berries 3-8 parts, cucumber 20-40 parts, water 1000-1500 parts.

[0006] Furthermore, it includes the following raw materials in parts by weight: Millet 85-98 parts, red dates 12-14 parts, yam 36-47 parts, longan pulp 6-9 parts, goji berries 4-7 parts, cucumber 25-35 parts, water 1100-1400 parts.

[0007] Furthermore, it includes the following raw materials in parts by weight: 90 portions of millet, 14 portions of red dates, 42 portions of yam, 8 portions of dried longan pulp, 6 portions of goji berries, 32 portions of cucumber, and 1350 portions of water.

[0008] This application also provides a method for preparing the aforementioned qi-tonifying and blood-nourishing porridge, comprising the following steps: Step S01, Pre-treatment: Rinse the millet with clean water, repeat rinsing 2-3 times, add water to completely submerge the millet and soak for 10-30 minutes; peel the yam and cut it into chunks; cut the cucumber into chunks; soak the goji berries in hot water for 5-8 minutes until softened; Step S02, steaming and gelatinization: Place millet, red dates, yam chunks, longan pulp and cucumber chunks in a steaming dish, add water; heat with steam for 90-120 minutes, maintaining the temperature at 100-105℃, until the ingredients are gelatinized and blended to obtain a preliminary mixture; Step S03, Mixing: Add softened goji berries to the steamed millet mixture; pour in hot water and stir to obtain the final mixture; Step S04, paste making: Pour the final mixture into a mixer and beat at 2000-3000 r / min for 60-90 seconds until the texture is uniform to obtain a paste. Step S05, Preservation: After dispensing the paste from step S04, quickly freeze it at -18°C to -25°C.

[0009] Furthermore, in step S02, the red dates are peeled and pitted finished red dates.

[0010] Furthermore, in step S03, hot water at 60-70°C is injected.

[0011] Furthermore, in step S04, the speed of the mixer is 2500-3000 r / min.

[0012] Compared with the prior art, the beneficial effects of the present invention are: 1. Millet is rich in iron, a key raw material for synthesizing hemoglobin. Iron promotes blood production and helps improve anemia, thus having a certain effect on replenishing blood and qi. At the same time, millet is warm in nature and easily digested and absorbed by the body. It also contains carbohydrates, high-quality plant protein, and dietary fiber, providing energy and nutritional support to the body and strengthening the constitution. Furthermore, millet is rich in B vitamins, such as vitamin B1 and vitamin B2, which play an important role in maintaining normal physiological functions and metabolism.

[0013] 2. Red dates are a commonly used nourishing food in traditional Chinese medicine. Long-term consumption has shown that they have effects such as replenishing blood and calming the mind, strengthening the spleen and replenishing qi. Red dates contain nutrients such as vitamin C, flavonoids, polysaccharides, and various minerals. Vitamin C promotes the absorption of dietary iron, providing necessary nutritional support for iron metabolism and hemoglobin synthesis, thereby increasing the number of red blood cells and improving symptoms such as pale complexion and fatigue caused by insufficient blood and qi. Red dates also contain bioactive substances such as cyclic adenosine monophosphate (cAMP), which have certain antioxidant capabilities and may participate in the body's immune regulation process, helping to maintain normal physiological functions and metabolic states.

[0014] 3. Yam has the effect of strengthening the spleen and stomach. The spleen and stomach are the foundation of acquired constitution and the source of qi and blood. By regulating the function of the spleen and stomach and enhancing their digestive capacity, food can be better digested and absorbed, transformed into qi and blood, and provided with sufficient nutritional support for the body, thereby achieving the purpose of replenishing qi and blood. Yam is also rich in mucoprotein, amylase, saponins, and other substances. Mucoprotein can maintain blood vessel elasticity and prevent cardiovascular diseases; amylase helps digestion; saponins have antioxidant and immunomodulatory effects.

[0015] 4. Longan pulp is warm in nature and sweet in taste, and it enters the heart and spleen meridians. It has the effects of nourishing the heart and spleen, replenishing blood, and calming the mind. It is rich in glucose, sucrose, protein, and elements such as iron and potassium, which can replenish the energy and nutrients needed by the human body, promote the synthesis of hemoglobin, and improve symptoms such as palpitations, insomnia, and forgetfulness caused by insufficient qi and blood. Longan pulp also contains a variety of vitamins and minerals, and has a certain antioxidant effect, which helps to delay aging.

[0016] 5. Goji berries nourish the liver and kidneys, benefit essence and improve eyesight. The liver and kidneys are closely related to the generation and circulation of qi and blood. Goji berries can nourish the yin of the liver and kidneys, promote the generation and circulation of qi and blood, and have a certain effect on improving symptoms such as dizziness, blurred vision, and weakness in the lower back and knees caused by insufficient qi and blood. Goji berries are also rich in antioxidants such as goji polysaccharides, carotenoids, and vitamin E, which have various health benefits such as enhancing immunity, anti-oxidation, and anti-tumor effects.

[0017] 6. Cucumbers are a vegetable with a high water content and contain a certain amount of dietary fiber, vitamin C, and vitamin E. Their dietary fiber can, to some extent, improve the structural stability of the system, enhance the overall taste of the product, and promote intestinal peristalsis, thus helping to maintain intestinal health. Meanwhile, the vitamin C in cucumbers not only has antioxidant properties but also promotes the absorption and utilization of non-heme iron in the diet and the synthesis of hemoglobin in the body, indirectly addressing the problem of low iron absorption in traditional porridge products to some extent. Furthermore, cucumbers provide a refreshing flavor and supplement essential water-soluble nutrients, allowing the overall formula to achieve its blood-nourishing function while maintaining good flavor characteristics and nutritional balance, providing a favorable nutritional environment for normal metabolism.

[0018] 7. This invention contains various nutrients such as protein, vitamins, and minerals (e.g., iron), which can provide the body with necessary nutritional support. 8. In this invention, iron and vitamin C have a synergistic effect, which helps to improve the absorption and utilization rate of dietary iron, thereby improving the efficiency of hemoglobin synthesis and helping to improve blood deficiency.

[0019] 9. Red dates and goji berries contain polysaccharides, carotenoids, and various vitamins and minerals, which can provide the product with a variety of nutrients, nourish the heart, improve blood circulation, and make the complexion rosy.

[0020] 10. Using cucumber as an ingredient in porridge can balance the sweetness of red dates and longan with its high water content and refreshing aroma, while also providing vitamin C and dietary fiber.

[0021] 11. Steaming yam and millet together forms a viscous matrix, which enhances the stability of the paste.

[0022] 12. Slow steaming (100-105℃ / 1-2 hours) promotes full gelatinization of starch and more complete release of nutrients.

[0023] 13. Adding goji berries last avoids the destruction of goji berry polysaccharides and carotenoids, as well as nutrient loss; 14. This invention improves quality, convenience, and shelf life by combining steaming and gelatinization with gelatinization and freezing. Attached Figure Description

[0024] Figure 1 This is a process flow diagram of the preparation method of the present invention. Detailed Implementation

[0025] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0026] This invention provides a qi- and blood-nourishing porridge, comprising the following ingredients by weight: Millet 80-100 parts, red dates 10-15 parts, yam 30-50 parts, longan pulp 5-10 parts, goji berries 3-8 parts, cucumber 20-40 parts, water 1000-1500 parts.

[0027] The specific preparation method includes the following steps: Step S01, Pre-treatment: Select high-quality millet, place it in a clean container, and rinse it with running water. Stir appropriately during rinsing to remove dust and impurities adhering to the surface of the millet. Repeat rinsing 2-3 times until the rinse water is clear. Transfer the washed millet to another clean container, add enough water to completely submerge the millet, and soak for 10-30 minutes. Stir the millet 1-2 times during soaking to ensure that the millet fully absorbs water. Select fresh yams with smooth, undamaged skin, remove the yam skin, and rinse the peeled yams under running water to remove residual mucus and impurities. Cut the washed yams into 8mm³ pieces, and immediately soak the cut yam pieces in clean water to prevent oxidation and discoloration. Select fresh, For cucumbers free from pests and diseases, rinse the surface with running water to remove dirt and pesticide residues. Cut the washed cucumbers into 8mm³ pieces. Select dry, impurity-free goji berries and place them in a clean bowl. Add enough boiling water (ideally 95℃) to just cover the goji berries. Soak for 5-8 minutes, gently stirring the goji berries 1-2 times to ensure they fully absorb water, until they soften and their surface wrinkles smooth out. Select plump, undamaged, and mold-free peeled and pitted red dates. Gently rub them in clean water to remove surface dust and impurities, then drain and set aside. Select bright yellow, thick, dry, and impurity-free longan pulp. Gently rinse it with clean water, then drain and set aside. Step S02, Steaming and Gelatinization: Select a suitable steaming tray, ensuring it is clean and odorless. Remove the soaked millet from the water, drain, and spread it evenly on the bottom of the tray. Then, evenly sprinkle the prepared peeled and pitted red dates, chopped yam chunks, dried longan pulp, and cucumber chunks on the surface of the millet, ensuring even distribution of the ingredients. Add water to the steaming tray to ensure the ingredients fully absorb the water and are thoroughly cooked during steaming. Place the tray containing the ingredients and water into a steamer, cover, turn on the steamer or light the stove, and bring the water to a boil over high heat. Once boiling, reduce the heat to low and steam for 90-120 minutes at a gentle simmer, maintaining a temperature of 100-105℃. During steaming, monitor the water level in the steamer as needed. If the water level is too low, add hot water (at least 60℃) to prevent the steamer from drying out. Step S03, Mixing: Open the steamer lid. At this point, the ingredients are basically cooked. Pour the ingredients into a blender and mix them evenly. Take the soaked goji berries out of the water, drain them, and add them to the ingredients. Pour in hot water and stir again to fully combine the boiling water and rice paste. Step S04, Blending: Select a clean, odorless blender, ensuring it is functioning properly. Pour in the mixed ingredients, close the blender lid, turn on the power, and start the blender. Blend the ingredients at 2000–3000 rpm for 60–90 seconds until a smooth, uniform paste is formed. After blending, turn off the power, open the lid, and pour the blended rice paste into a clean container. The particle size after blending should be ≤50μm. Step S05, Storage: After dispensing, freeze quickly at -18℃ to -25℃ to extend the shelf life of the rice paste.

[0028] In this invention, millet is rich in iron, a key raw material for the synthesis of hemoglobin, which can promote blood production and help improve anemia, thus playing a certain role in replenishing qi and blood. At the same time, millet is warm in nature and easily digested and absorbed by the body. It also contains carbohydrates, high-quality plant protein, and dietary fiber, providing energy and nutritional support to the body and enhancing physical fitness. Furthermore, millet is rich in B vitamins, such as vitamin B1 and vitamin B2, which play an important role in maintaining normal physiological functions and metabolism.

[0029] Red dates are a commonly used nourishing food in traditional Chinese medicine, and have been believed to have effects such as replenishing blood, calming the mind, strengthening the spleen, and invigorating qi through long-term consumption. Red dates contain nutrients such as vitamin C, flavonoids, polysaccharides, and various minerals. Vitamin C promotes the absorption of dietary iron, providing essential nutritional support for iron metabolism and hemoglobin synthesis, thereby increasing the number of red blood cells and improving symptoms such as pale complexion and fatigue caused by insufficient blood and qi. Red dates also contain bioactive substances such as cyclic adenosine monophosphate (cAMP), which have certain antioxidant capabilities and may participate in the body's immune regulation process, helping to maintain normal physiological functions and metabolic states.

[0030] Yam has the effect of strengthening the spleen and stomach, which are the foundation of acquired constitution and the source of qi and blood. By regulating the function of the spleen and stomach and enhancing their digestive capacity, food can be better digested and absorbed, transformed into qi and blood, and provided with sufficient nutritional support for the body, thereby achieving the purpose of replenishing qi and blood. Yam is also rich in mucoprotein, amylase, saponins, and other substances. Mucoprotein can maintain blood vessel elasticity and prevent cardiovascular diseases; amylase aids digestion; and saponins have antioxidant and immunomodulatory effects.

[0031] Longan pulp is warm in nature and sweet in taste, and it enters the heart and spleen meridians. It has the effects of nourishing the heart and spleen, replenishing blood, and calming the mind. It is rich in glucose, sucrose, protein, and elements such as iron and potassium, which can replenish the energy and nutrients needed by the human body, promote the synthesis of hemoglobin, and improve symptoms such as palpitations, insomnia, and forgetfulness caused by insufficient qi and blood. Longan pulp also contains various vitamins and minerals, and has certain antioxidant effects, which help delay aging.

[0032] Goji berries nourish the liver and kidneys, and improve eyesight. The liver and kidneys are closely related to the generation and circulation of qi and blood. Goji berries can nourish the yin of the liver and kidneys, promote the generation and circulation of qi and blood, and have a certain effect on improving symptoms such as dizziness, blurred vision, and weakness in the lower back and knees caused by insufficient qi and blood. Goji berries are also rich in polysaccharides, carotenoids, vitamin E, and other antioxidants, which have various health benefits such as enhancing immunity, anti-oxidation, and anti-tumor effects.

[0033] Cucumbers are a vegetable with a high water content and contain a certain amount of dietary fiber, vitamin C, and vitamin E. Their dietary fiber can improve the structural stability of the food, enhance the overall taste, and promote intestinal peristalsis, thus helping to maintain gut health. Meanwhile, the vitamin C in cucumbers not only has antioxidant properties but also promotes the absorption and utilization of non-heme iron in the diet and the synthesis of hemoglobin in the body, indirectly addressing the problem of low iron absorption in traditional porridge products. Furthermore, cucumbers provide a refreshing flavor and supplement essential water-soluble nutrients, allowing the overall formula to achieve its blood-nourishing function while maintaining good flavor and nutritional balance, providing a favorable nutritional environment for normal metabolism.

[0034] In summary, this invention scientifically combines various ingredients such as millet, red dates, yam, longan pulp, goji berries, and cucumber to create a porridge containing nutrients such as protein, dietary fiber, vitamins, and iron. This provides essential nutritional support to the body, helping to maintain normal metabolic function and physiological state. Furthermore, the porridge has a harmonious overall flavor and balanced nutritional composition, offering convenience and nutritional value for daily consumption.

[0035] The present application will be further described below through specific embodiments.

[0036] Example 1 Ingredients: 80g millet, 10g red dates, 30g yam, 5g dried longan pulp, 3g goji berries, 20g cucumber, 1100ml water.

[0037] This embodiment provides a method for preparing a qi- and blood-nourishing porridge, specifically including the following steps: Step S01, Pre-treatment: Select 80g of high-quality millet, place it in a clean container, and rinse it with running water. Stir appropriately during rinsing to remove dust and impurities adhering to the surface of the millet. Repeat rinsing 2-3 times until the rinse water is clear. Transfer the washed millet to another clean container, add enough water to completely submerge the millet, and soak for 10 minutes. Stir the millet 1-2 times during soaking to ensure that the millet fully absorbs water. Select fresh yam with smooth, undamaged skin, remove the yam skin, and rinse the peeled yam under running water to remove residual mucus and impurities. Cut 30g of washed yam into 8mm³ pieces, and immediately soak the cut yam pieces in clean water to prevent oxidation and discoloration. Select fresh, Take 20g of disease-free cucumbers, rinse them under running water to remove dirt and pesticide residue, and cut them into 8mm³ pieces. Select 3g of dry, impurity-free goji berries, place them in a clean bowl, and add enough boiling water (ideally 95℃) to just cover the berries. Soak for 6 minutes, gently stirring the berries 1-2 times to ensure they fully absorb water, until they soften and their wrinkles smooth out. Select plump, undamaged, and mold-free peeled and pitted red dates, gently rub them in clean water to remove dust and impurities, then drain and set aside. Select bright yellow, thick, dry, and impurity-free longan pulp, gently rinse it with clean water, and then drain and set aside.

[0038] Step S02, steaming and gelatinization: Place millet, 10g of red dates, yam chunks, 5g of dried longan pulp, and cucumber chunks in a steaming dish, add 800ml of water; steam at 102℃ for 110 minutes.

[0039] Specifically, select a steaming tray of appropriate size, ensure that the tray is clean and odorless, take the soaked millet out of the water, drain the water and spread it evenly on the bottom of the steaming tray; Sprinkle 10g of peeled and pitted red dates, 30g of chopped yam, 5g of dried longan pulp, and 20g of cucumber evenly on the surface of the millet, making sure that the ingredients are evenly distributed. Add 800ml of water to the steaming tray to ensure that the food can fully absorb the water and be thoroughly cooked during the steaming process; Place the steaming tray containing the ingredients and water into the steamer, cover the pot, turn on the power of the steamer or light the stove, and bring the water to a boil over high heat. After the water boils, turn the heat down to low and steam for 110 minutes at a simmer. During the steaming process, you can check the water level in the steamer from time to time. If the water level is too low, you can add hot water (the hot water temperature should not be lower than 60℃) to prevent the pot from drying out.

[0040] Step S03, Mixing: Add goji berries and pour in 300ml of boiling water at 60℃ and stir.

[0041] Specifically, after steaming, open the steamer lid. At this point, the ingredients are basically cooked. Pour the ingredients into a blender and mix them evenly. Remove the softened goji berries from the water, drain them, and add them to the ingredients. Pour in 300ml of 60℃ boiling water, stir again until the boiling water and rice paste are fully combined.

[0042] Step S04, blending: Blend in a high-speed blender at 2500r / min for 75 seconds until the particle size is ≤50μm.

[0043] Specifically, choose a clean, odorless blender to ensure that it can operate normally; Carefully pour the well-blended ingredients into the blender, being careful not to overflow; Close the lid of the blender, plug in the power, select 2500r / min, start the blender, and blend the ingredients for 75 seconds until the ingredients are blended into a smooth and even paste. After blending, turn off the power, open the lid, and pour the blended rice paste into a clean container.

[0044] Step S05, Storage: After dispensing, freeze quickly at -20℃ to extend the shelf life of the rice paste.

[0045] The final Qi and Blood Nourishing Porridge prepared in Example 1 contains 0.7g of protein, 0g of fat, 5.9g of carbohydrates, 0mg of sodium, and 120kJ of energy per 100g. The specific components are shown in Table 1 below.

[0046] Table 1

[0047] Example 2 Ingredients: 100g millet, 15g red dates, 50g yam, 10g dried longan pulp, 8g goji berries, 40g cucumber, 1520ml water.

[0048] This embodiment provides a method for preparing a qi- and blood-nourishing porridge, specifically including the following steps: Step S01, Pre-treatment: Select 100g of high-quality millet, place it in a clean container, and rinse it with running water. Stir appropriately during rinsing to remove dust and impurities adhering to the surface of the millet. Repeat rinsing 2-3 times until the rinse water is clear. Transfer the washed millet to another clean container, add enough water to completely submerge the millet, and soak for 30 minutes. Stir the millet 1-2 times during soaking to ensure that the millet fully absorbs water. Select fresh yam with smooth, undamaged skin, remove the yam skin, and rinse the peeled yam under running water to remove residual mucus and impurities. Cut 50g of washed yam into 6mm³ pieces, and immediately soak the cut yam pieces in clean water to prevent oxidation and discoloration. Select fresh... 1. Take 40g of disease-free cucumbers, rinse them under running water to remove dirt and pesticide residue, and cut them into 6mm³ pieces. 2. Select 8g of dry, impurity-free goji berries, place them in a clean bowl, and add enough boiling water (ideally 90℃) to just cover the berries. Soak for 5 minutes, gently stirring 1-2 times to ensure they absorb water until softened and their wrinkles smooth out. 3. Select plump, undamaged, and unmolded peeled and pitted red dates, gently wash them in water to remove dust and impurities, then drain. 4. Select bright yellow, thick, dry, and impurity-free longan pulp, gently rinse it with water, and then drain.

[0049] Step S02, steaming and gelatinization: Place millet, 15g of red dates, yam chunks, 10g of dried longan pulp, and cucumber chunks in a steaming dish, add 1200ml of water; steam at 105℃ for 90 minutes.

[0050] Specifically, select a steaming tray of appropriate size, ensure that the tray is clean and odorless, take the soaked millet out of the water, drain the water and spread it evenly on the bottom of the steaming tray; Sprinkle 15g of peeled and pitted red dates, 50g of chopped yam chunks, 10g of dried longan pulp, and 40g of cucumber chunks evenly on the surface of the millet, making sure that the ingredients are evenly distributed. Add 1200ml of water to the steaming tray to ensure that the food can fully absorb the water and be thoroughly cooked during the steaming process; Place the steaming tray containing the ingredients and water into the steamer, cover the pot, turn on the power of the steamer or light the stove, and bring the water to a boil over high heat. After the water boils, turn the heat down to low and steam for 90 minutes at a simmer. During the steaming process, you can check the water level in the steamer from time to time. If the water level is too low, you can add hot water (the hot water temperature should not be lower than 60℃) to prevent the pot from drying out.

[0051] Step S03, Mixing: Add goji berries and pour in 320ml of boiling water at 65℃ and stir.

[0052] Specifically, after steaming, open the steamer lid. At this point, the ingredients are basically cooked. Pour the ingredients into a blender and mix them evenly. Remove the softened goji berries from the water, drain them, and add them to the ingredients. Pour in 320ml of 65℃ boiling water, stir again until the boiling water and rice paste are fully combined.

[0053] Step S04, blending: Blend in a high-speed blender at 2800r / min for 90 seconds until the particle size is ≤50μm.

[0054] Specifically, choose a clean, odorless blender to ensure that it can operate normally; Carefully pour the well-blended ingredients into the blender, being careful not to overflow; Close the lid of the blender, plug in the power, select 2800r / min, start the blender, and blend the ingredients for 90 seconds until the ingredients are blended into a smooth and even paste. After blending, turn off the power, open the lid, and pour the blended rice paste into a clean container.

[0055] Step S05, Storage: After dispensing, freeze quickly at -23℃ to extend the shelf life of the rice paste.

[0056] The final Qi and Blood Nourishing Porridge prepared in Example 2 contains 0.7g of protein, 0g of fat, 5.8g of carbohydrates, and 0mg of sodium per 100g, with an energy value of 118kJ. The specific components are shown in Table 2 below.

[0057] Table 2

[0058] Example 3 Ingredients: 90g millet, 12g red dates, 40g yam, 7g dried longan pulp, 5g goji berries, 30g cucumber, 1400ml water.

[0059] This embodiment provides a method for preparing a qi- and blood-nourishing porridge, specifically including the following steps: Step S01, Pre-treatment: Select 90g of high-quality millet, place it in a clean container, and rinse it with running water. Stir appropriately during rinsing to remove dust and impurities adhering to the surface of the millet. Repeat rinsing 2-3 times until the rinse water is clear. Transfer the washed millet to another clean container, add enough water to completely submerge the millet, and soak for 20 minutes. Stir the millet 1-2 times during soaking to ensure that the millet fully absorbs water. Select fresh yam with smooth, undamaged skin, remove the yam skin, and rinse the peeled yam under running water to remove residual mucus and impurities. Cut 40g of washed yam into 5mm³ pieces, and immediately soak the cut yam pieces in clean water to prevent oxidation and discoloration. Select fresh, Take 30g of disease-free cucumbers, rinse them under running water to remove dirt and pesticide residue, and cut them into 5mm³ pieces. Select 5g of dry, impurity-free goji berries, place them in a clean bowl, and add enough boiling water (ideally 80℃) to just cover the berries. Soak for 8 minutes, stirring gently 1-2 times to ensure they absorb water and soften until the wrinkles on their surface smooth out. Select plump, undamaged, and unmolded peeled and pitted red dates, gently wash them in water to remove dust and impurities, then drain and set aside. Select bright yellow, thick, dry, and impurity-free longan pulp, rinse it gently with water, and then drain and set aside.

[0060] Step S02, steaming and gelatinization: Place millet, 12g of red dates, yam chunks, 7g of dried longan pulp, and cucumber chunks in a steaming dish, add 1000ml of water; steam at 100℃ for 80 minutes.

[0061] Specifically, select a steaming tray of appropriate size, ensure that the tray is clean and odorless, take the soaked millet out of the water, drain the water and spread it evenly on the bottom of the steaming tray; Sprinkle 12g of peeled and pitted red dates, 40g of chopped yam, 7g of dried longan pulp, and 30g of cucumber evenly on the surface of the millet, trying to distribute the ingredients as evenly as possible. Add 1000ml of water to the steaming tray to ensure that the food can fully absorb the water and be thoroughly cooked during the steaming process; Place the steaming tray containing the ingredients and water into the steamer, cover the pot, turn on the power of the steamer or light the stove, and bring the water to a boil over high heat. After the water boils, turn the heat down to low and steam for 80 minutes at a simmer. During the steaming process, you can check the water level in the steamer from time to time. If the water level is too low, you can add hot water (the hot water temperature should not be lower than 60℃) to prevent the pot from drying out.

[0062] Step S03, Mixing: Add goji berries and pour in 400ml of 70℃ boiling water and stir.

[0063] Specifically, after steaming, open the steamer lid. At this point, the ingredients are basically cooked. Pour the ingredients into a blender and mix them evenly. Remove the soaked goji berries from the water, drain them, and add them to the ingredients. Pour in 400ml of 70℃ boiling water, stir again until the boiling water and rice paste are fully combined.

[0064] Step S04, blending: Blend in a high-speed blender at 3000r / min for 65 seconds until the particle size is ≤50μm.

[0065] Specifically, choose a clean, odorless blender to ensure that it can operate normally; Carefully pour the well-blended ingredients into the blender, being careful not to overflow; Close the lid of the blender, plug in the power, select 3000r / min, start the blender, and blend the ingredients for 65 seconds until the ingredients are blended into a smooth and even paste. After blending, turn off the power, open the lid, and pour the blended rice paste into a clean container.

[0066] Step S05, Storage: After dispensing, freeze quickly at -18℃ to extend the shelf life of the rice paste.

[0067] The final Qi-nourishing and blood-tonifying porridge prepared in Example 3 contains 0.7g of protein, 0g of fat, 5.4g of carbohydrates, 0mg of sodium, and 111kJ of energy per 100g. The specific components are shown in Table 3 below.

[0068] Table 3

[0069] Example 4 Ingredients: 85g millet, 12g red dates, 36g yam, 6g dried longan pulp, 4g goji berries, 25g cucumber, 1450ml water.

[0070] This embodiment provides a method for preparing a qi- and blood-nourishing porridge, specifically including the following steps: Step S01, Pre-treatment: Select 85g of high-quality millet, place it in a clean container, and rinse it with running water. Stir appropriately during rinsing to remove dust and impurities adhering to the surface of the millet. Repeat rinsing 2-3 times until the rinse water is clear. Transfer the washed millet to another clean container, add enough water to completely submerge the millet, and soak for 10 minutes. Stir the millet 1-2 times during soaking to ensure that the millet fully absorbs water. Select fresh yam with smooth, undamaged skin, remove the yam skin, and rinse the peeled yam under running water to remove residual mucus and impurities. Cut 36g of washed yam into 10mm³ pieces. Immediately soak the cut yam pieces in clean water to prevent oxidation and discoloration. Select fresh, Take 25g of disease-free cucumbers, rinse them under running water to remove dirt and pesticide residue, and cut them into 10mm³ pieces. Select 4g of dry, impurity-free goji berries, place them in a clean bowl, and add enough boiling water (ideally 100℃) to just cover the berries. Soak for 7 minutes, gently stirring the berries 1-2 times to ensure they fully absorb water, until they soften and their wrinkles smooth out. Select plump, undamaged, and unmolded peeled and pitted red dates, gently wash them in water to remove dust and impurities, then drain and set aside. Select bright yellow, thick, dry, and impurity-free longan pulp, gently rinse it with water, and then drain and set aside.

[0071] Step S02, steaming and gelatinization: Place millet, 12g of red dates, yam chunks, 6g of dried longan pulp, and cucumber chunks in a steaming dish, add 1100ml of water; steam at 105℃ for 100 minutes.

[0072] Specifically, select a steaming tray of appropriate size, ensure that the tray is clean and odorless, take the soaked millet out of the water, drain the water and spread it evenly on the bottom of the steaming tray; Sprinkle 12g of peeled and pitted red dates, 36g of chopped yam chunks, 6g of dried longan pulp, and 25g of cucumber chunks evenly on the surface of the millet, making sure that the ingredients are evenly distributed. Add 1100ml of water to the steaming tray to ensure that the food can fully absorb the water and be thoroughly cooked during the steaming process; Place the steaming tray containing the ingredients and water into the steamer, cover the pot, turn on the power of the steamer or light the stove, and bring the water to a boil over high heat. After the water boils, turn the heat down to low and steam for 100 minutes at a simmer. During the steaming process, you can check the water level in the steamer from time to time. If the water level is too low, you can add hot water (the hot water temperature should not be lower than 60℃) to prevent the pot from drying out.

[0073] Step S03, Mixing: Add goji berries and pour in 350ml of 68℃ boiling water and stir.

[0074] Specifically, after steaming, open the steamer lid. At this point, the ingredients are basically cooked. Pour the ingredients into a blender and mix them evenly. Remove the softened goji berries from the water, drain them, and add them to the ingredients. Pour in 350ml of 68℃ boiling water, stir again until the boiling water and rice paste are fully combined.

[0075] Step S04, blending: Blend in a high-speed blender at 2000r / min for 80 seconds until the particle size is ≤50μm.

[0076] Specifically, choose a clean, odorless blender to ensure that it can operate normally; Carefully pour the well-blended ingredients into the blender, being careful not to overflow; Close the lid of the blender, plug in the power, select 2000r / min, start the blender, and blend the ingredients for 80 seconds until the ingredients are blended into a smooth and even paste. After blending, turn off the power, open the lid, and pour the blended rice paste into a clean container.

[0077] Step S05, Storage: After dispensing, freeze quickly at -25℃ to extend the shelf life of the rice paste.

[0078] The final Qi and Blood Nourishing Porridge prepared in Example 4 contains 0.6g of protein, 0g of fat, 5.0g of carbohydrates, and 0mg of sodium per 100g, with an energy value of 103kJ. The specific components are shown in Table 4 below.

[0079] Table 4

[0080] Example 5 Ingredients: 98g millet, 14g red dates, 47g yam, 9g dried longan pulp, 7g goji berries, 35g cucumber, 1450ml water.

[0081] This embodiment provides a method for preparing a qi- and blood-nourishing porridge, specifically including the following steps: Step S01, Pre-treatment: Select 98g of high-quality millet, place it in a clean container, and rinse it with running water. Stir appropriately during rinsing to remove dust and impurities adhering to the surface of the millet. Repeat rinsing 2-3 times until the rinse water is clear. Transfer the washed millet to another clean container, add enough water to completely submerge the millet, and soak for 10 minutes. Stir the millet 1-2 times during soaking to ensure that the millet fully absorbs water. Select fresh yam with smooth, undamaged skin, remove the yam skin, and rinse the peeled yam under running water to remove residual mucus and impurities. Cut 47g of washed yam into 10mm³ pieces, and immediately soak the cut yam pieces in clean water to prevent oxidation and discoloration. Select fresh, Take 35g of disease-free cucumbers, rinse them under running water to remove dirt and pesticide residue, and cut them into 10mm³ pieces. Select 7g of dry, impurity-free goji berries, place them in a clean bowl, and add enough boiling water (ideally 100℃) to just cover the berries. Soak for 7 minutes, stirring gently 1-2 times to ensure they absorb water and soften until the wrinkles on their surface smooth out. Select plump, undamaged, and unmolded peeled and pitted red dates, gently wash them in water to remove dust and impurities, then drain and set aside. Select bright yellow, thick, dry, and impurity-free longan pulp, rinse it gently with water, and then drain and set aside.

[0082] Step S02, steaming and gelatinization: Place millet, 14g of red dates, yam chunks, 9g of dried longan pulp, and cucumber chunks in a steaming dish, add 1100ml of water; steam at 105℃ for 100 minutes.

[0083] Specifically, select a steaming tray of appropriate size, ensure that the tray is clean and odorless, take the soaked millet out of the water, drain the water and spread it evenly on the bottom of the steaming tray; Sprinkle 14g of peeled and pitted red dates, 47g of chopped yam chunks, 9g of dried longan pulp, and 35g of cucumber chunks evenly on the surface of the millet, making sure that the ingredients are evenly distributed. Add 1100ml of water to the steaming tray to ensure that the food can fully absorb the water and be thoroughly cooked during the steaming process; Place the steaming tray containing the ingredients and water into the steamer, cover the pot, turn on the power of the steamer or light the stove, and bring the water to a boil over high heat. After the water boils, turn the heat down to low and steam for 100 minutes at a simmer. During the steaming process, you can check the water level in the steamer from time to time. If the water level is too low, you can add hot water (the hot water temperature should not be lower than 60℃) to prevent the pot from drying out.

[0084] Step S03, Mixing: Add goji berries and pour in 350ml of 68℃ boiling water and stir.

[0085] Specifically, after steaming, open the steamer lid. At this point, the ingredients are basically cooked. Pour the ingredients into a blender and mix them evenly. Remove the softened goji berries from the water, drain them, and add them to the ingredients. Pour in 350ml of 68℃ boiling water, stir again until the boiling water and rice paste are fully combined.

[0086] Step S04, blending: Blend in a high-speed blender at 2000r / min for 80 seconds until the particle size is ≤50μm.

[0087] Specifically, choose a clean, odorless blender to ensure that it can operate normally; Carefully pour the well-blended ingredients into the blender, being careful not to overflow; Close the lid of the blender, plug in the power, select 2000r / min, start the blender, and blend the ingredients for 80 seconds until the ingredients are blended into a smooth and even paste. After blending, turn off the power, open the lid, and pour the blended rice paste into a clean container.

[0088] Step S05, Storage: After dispensing, freeze quickly at -25℃ to extend the shelf life of the rice paste.

[0089] The final Qi-nourishing and blood-tonifying porridge prepared in Example 5 contains 0.7g of protein, 0g of fat, 5.8g of carbohydrates, 0mg of sodium, and 118kJ of energy per 100g. The specific components are shown in Table 5 below.

[0090] Table 5

[0091] Example 6 Ingredients: 90g millet, 14g red dates, 42g yam, 8g dried longan pulp, 6g goji berries, 32g cucumber, 1350ml water.

[0092] This embodiment provides a method for preparing a qi- and blood-nourishing porridge, specifically including the following steps: Step S01, Pre-treatment: Select 90g of high-quality millet, place it in a clean container, and rinse it with running water. Stir appropriately during rinsing to remove dust and impurities adhering to the surface of the millet. Repeat rinsing 2-3 times until the rinse water is clear. Transfer the washed millet to another clean container, add enough water to completely submerge the millet, and soak for 10 minutes. Stir the millet 1-2 times during soaking to ensure that the millet fully absorbs water. Select fresh yam with smooth, undamaged skin, remove the yam skin, and rinse the peeled yam under running water to remove residual mucus and impurities. Cut 42g of washed yam into 10mm³ pieces. Immediately soak the cut yam pieces in clean water to prevent oxidation and discoloration. Select fresh, Take 32g of disease-free cucumbers, rinse them under running water to remove dirt and pesticide residue, and cut them into 10mm³ pieces. Select 6g of dry, impurity-free goji berries, place them in a clean bowl, and add enough boiling water (ideally 100℃) to just cover the berries. Soak for 7 minutes, gently stirring the berries 1-2 times to ensure they fully absorb water, until they soften and their wrinkles smooth out. Select plump, undamaged, and unmolded peeled and pitted red dates, gently rub them in clean water to remove dust and impurities, then drain and set aside. Select bright yellow, thick, dry, and impurity-free longan pulp, gently rinse it with clean water, and then drain and set aside.

[0093] Step S02, steaming and gelatinization: Place millet, 14g of red dates, yam chunks, 8g of dried longan pulp, and cucumber chunks in a steaming dish, add 1000ml of water; steam at 105℃ for 100 minutes.

[0094] Specifically, select a steaming tray of appropriate size, ensure that the tray is clean and odorless, take the soaked millet out of the water, drain the water and spread it evenly on the bottom of the steaming tray; Sprinkle 14g of peeled and pitted red dates, 42g of chopped yam chunks, 8g of dried longan pulp, and 32g of cucumber chunks evenly on the surface of the millet, trying to distribute the ingredients as evenly as possible. Add 1000ml of water to the steaming tray to ensure that the food can fully absorb the water and be thoroughly cooked during the steaming process; Place the steaming tray containing the ingredients and water into the steamer, cover the pot, turn on the power of the steamer or light the stove, and bring the water to a boil over high heat. After the water boils, turn the heat down to low and steam for 100 minutes at a simmer. During the steaming process, you can check the water level in the steamer from time to time. If the water level is too low, you can add hot water (the hot water temperature should not be lower than 60℃) to prevent the pot from drying out.

[0095] Step S03, Mixing: Add goji berries and pour in 350ml of 68℃ boiling water and stir.

[0096] Specifically, after steaming, open the steamer lid. At this point, the ingredients are basically cooked. Pour the ingredients into a blender and mix them evenly. Remove the softened goji berries from the water, drain them, and add them to the ingredients. Pour in 350ml of 68℃ boiling water, stir again until the boiling water and rice paste are fully combined.

[0097] Step S04, blending: Blend in a high-speed blender at 2000r / min for 80 seconds until the particle size is ≤50μm.

[0098] Specifically, choose a clean, odorless blender to ensure that it can operate normally; Carefully pour the well-blended ingredients into the blender, being careful not to overflow; Close the lid of the blender, plug in the power, select 2000r / min, start the blender, and blend the ingredients for 80 seconds until the ingredients are blended into a smooth and even paste. After blending, turn off the power, open the lid, and pour the blended rice paste into a clean container.

[0099] Step S05, Storage: After dispensing, freeze quickly at -25℃ to extend the shelf life of the rice paste.

[0100] The final Qi-nourishing and blood-tonifying porridge prepared in Example 6 contains 0.7g of protein, 0g of fat, 5.8g of carbohydrates, 0mg of sodium, and 118kJ of energy per 100g. The specific components are shown in Table 6 below.

[0101] Table 6

[0102] This application has the following beneficial effects: Maximizing nutrition: The post-processing of goji berries retains heat-sensitive nutrients, which can supplement the body with energy, protein, iron, vitamins and other nutrients needed by the human body; Convenience of preparation: Frozen pastes can be directly reheated in the microwave (3-5 minutes), meeting the needs of a fast-paced lifestyle; Innovative taste: The addition of cucumber provides a unique and refreshing taste, breaking away from the traditional sweet and greasy impression of health porridge.

[0103] Therefore, this invention not only meets the demand for ready-to-eat meals that can be heated immediately, but also preserves the taste and nutritional value of fresh porridge, making it suitable for long-term promotion and use. Furthermore, this invention is applicable to industrial production.

[0104] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of this invention is defined by the appended claims and their equivalents.

Claims

1. A qi- and blood-nourishing porridge, characterized in that, Including the following raw materials by weight: Millet 80-100 parts, red dates 10-15 parts, yam 30-50 parts, longan pulp 5-10 parts, goji berries 3-8 parts, cucumber 20-40 parts, water 1000-1500 parts.

2. The Qi-nourishing and Blood-tonifying porridge according to claim 1, characterized in that, Including the following raw materials by weight: Millet 85-98 parts, red dates 12-14 parts, yam 36-47 parts, longan pulp 6-9 parts, goji berries 4-7 parts, cucumber 25-35 parts, water 1100-1400 parts.

3. The Qi-nourishing and Blood-tonifying porridge according to claim 1, characterized in that, Including the following raw materials by weight: 90 portions of millet, 14 portions of red dates, 42 portions of yam, 8 portions of dried longan pulp, 6 portions of goji berries, 32 portions of cucumber, and 1350 portions of water.

4. A method for preparing a qi-tonifying and blood-nourishing porridge as described in any one of claims 1 to 3, characterized in that, Includes the following steps: Step S01, Pre-treatment: Rinse the millet with clean water, repeat rinsing 2-3 times, add water to completely submerge the millet and soak for 10-30 minutes; peel the yam and cut it into chunks; cut the cucumber into chunks; soak the goji berries in hot water for 5-8 minutes until softened; Step S02, steaming and gelatinization: Place millet, red dates, yam chunks, longan pulp and cucumber chunks in a steaming dish, add water; heat with steam for 90-120 minutes, maintaining the temperature at 100-105℃, until the ingredients are gelatinized and blended to obtain a preliminary mixture; Step S03, Mixing: Add softened goji berries to the steamed millet mixture; pour in hot water and stir to obtain the final mixture; Step S04, paste making: Pour the final mixture into a mixer and beat at 2000-3000 r / min for 60-90 seconds until the texture is uniform to obtain a paste. Step S05, Preservation: After dispensing the paste from step S04, quickly freeze it at -18°C to -25°C.

5. The method for preparing the Qi-nourishing and blood-tonifying porridge according to claim 4, characterized in that, In step S02, the red dates are peeled and pitted finished red dates.

6. The method for preparing the Qi-nourishing and blood-tonifying porridge according to claim 4, characterized in that, In step S03, hot water at 60-70℃ is injected.

7. The method for preparing the Qi-nourishing and blood-tonifying porridge according to claim 4, characterized in that, In step S04, the speed of the mixer is 2500-3000 r / min.

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